Rinse quinoa. Add quinoa and water to Instant Pot. Set to pressure cook, 1 minute. Let pressure naturally release for 10 minutes, and then release. Carefully (its hot) remove quinoa from Instant Pot and set aside.
Rinse Instant Pot. Add spices, olive oil, onions, peppers, garlic, mushrooms to Instant pot and and set to saute for 3 minutes, stirring frequently. Add corn, beans, sundried tomatoes and saute for an additional 3 minutes. Add cooked quinoa and mix. Remove from heat and serve in bowls, or stuff portobello mushrooms.
Blend all ingredients in high speed blender until smooth. Drizzle Chipotle Creme over quinoa mix and garnish.
Wash and remove stems from mushrooms. Sprinkle salt, pepper, granulated garlic and olive oil on portobello mushrooms.
Place on baking sheet lined with parchment or silicon baking mat. Bake at 350 for 30 minutes, turning at halfway point, 15 minutes.
If you don't have an Instant Pot, this recipe can easily be made on the stove top. Cook the quinoa in a pot according to package directions, and saute the ingredients in a 10" pan as directed above.